More  cookies for the Christmas plate.  There are never too many!

Ingredients:

• 1/2 tssp almond extract
• 2 c almonds, toasted and chopped (To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. )
• 3/4 c cold butter
• 1 tsp vegetable shortening
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg, lightly beaten
• 1 1/2 c all purpose flour
• 1 1/2 c semi-sweet chocolate chips, divided
• 2/3 c sugar

Directions:

1. Heat oven to 350°.
2. Combine flour and sugar in small bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Press onto bottom of 13 x 9-inch baking pan.
5. Bake 20 minutes or until lightly brown
6. Melt 1 cup chocolate chips with sweetened condensed milk in medium saucepan.
7. Cool slightly.
8. Beat in egg.
9. Stir in almonds and almond extract.
10. Spread over partially baked crust.
11. Bake an additional 25 minutes or until set.
12. Cool.
13. Melt remaining 1/2 cup chocolate chips with shortening in small saucepan.
14. Drizzle over bars. Chill 10 minutes or until set.
15. Cut into bars.

Serves:  3 doz

Source:  Eagle Brand® Sweetened Condensed Milk